Abstract
Flaxseed (Linum usitatissimum L.) has several health-promoting applications as dietary food ingredient supplementation, owing to presence of high quality of oil, polyunsaturated fatty acids, high dietary fiber and protein contents. The presence of different anti-nutritional components, for example cyanogens (HCN) and tannins in meal, limits its application for food purposes. The study was conducted to observe the effect of ultrasound-assisted extraction on polysaccharide gums (PSG) yield using response surface methodology. The selected variables were sonication temperature (°C), water to meal ratio, sonication amplitude level (%), sonication pH, and sonication time (min). Ultrasound-assisted extraction significantly reduced the anti-nutritional components like HCN and tannins. The extracted PSG yield from partially defatted flaxseed meal (PDFM) samples varied to a minimum of 7.24% to a maximum of 11.04% when extraction temperature (°C) and amplitude level (%) varied from −1 to +1 and keeping all other variables constant at mean value. Physiochemical and functional properties of extracted PSG were studied. Yoghurt with different treatment combinations were prepared by supplementing flaxseed-derived PSG as stabilizer ranging from 0.25% to 1.5%, keeping baseline samples without PSG as control. Functional properties of PSG-supplemented yoghurt such as pH, syneresis, and viscosity were determined to assess the influence of PSG supplementation on yoghurt quality. In the organoleptic behavior of PSG-supplemented yoghurt, no adverse effect on the flavor have been observed, but the textural properties vary significantly among different treatments. Overall, the acceptability of 1% PSG-supplemented yoghurt was significantly higher than other treatments.
Highlights
Flaxseed (Linum usitatissimum L.) belongs to genus Linum and the family Linaceae, and has diversification in physical appearance as smoothed and oval, 4–6 cm long, pale yellow to darker shading, and glossy appearance [1]
The main objectives for current research were the optimization of sonication extraction and characterization of polysaccharide gums (PSG) extracted from partially defatted flaxseed meal (PDFM), and development of functional and nutrient-rich dairy yoghurt using extracted flaxseed-derived PSG
Was utilized for determination of foaming properties such as foam stability (%) and foaming capacity. Emulsion properties such as emulsion stability index (ESI) and emulsifying activity index (EAI) of PSG were estimated according to the procedure in [21] with a little variation
Summary
Flaxseed (Linum usitatissimum L.) belongs to genus Linum and the family Linaceae, and has diversification in physical appearance as smoothed and oval, 4–6 cm long, pale yellow to darker shading, and glossy appearance [1]. The possible health-promoting effects of plant-based PSG such as anti-diabetic, laxative, anti-hypercholesterolemic, hypoglycemic, hypolipidemic, and atherogenic can be achieved only by utilizing them with certain levels in food products [12]. Stabilizers and gums extracted from plant materials are frequently utilized in dairy products to improve functional characteristics such as texture, mouth feel, viscosity, and storage stability [13]. These components might not be used beyond a certain limit as increasing their concentration beyond a certain level in food products results in adverse quality changes in supplemented products [14]. The main objectives for current research were the optimization of sonication extraction and characterization of PSG extracted from partially defatted flaxseed meal (PDFM), and development of functional and nutrient-rich dairy yoghurt using extracted flaxseed-derived PSG
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